Recipe - Creamy Creole Turkey Bake

8 ounce Mushrooms; cut or sliced up
One half cup Onions; chopped
One half cup Bell peppers; chopped
2 Stalks celery; cut or sliced up
1 Clove garlic; minced
One half teaspoon Olive oil
4 ounce Fatfree cream cheese;
softened
1 cn (14.5oz) crushed tomatoes
1 One half teaspoon Creole seasoning
4 ounce Fettucine; cooked
2 cup Turkey light meat; skinless,
cooked and cubed
One fourth cup Fatfree Parmesan cheese

From: matejka@bga.com (Anita A. Matejka)

Date: Fri, 19 Apr 1996 11:34:11 +0100

Recipe By: Original From The Great Turkey Cookbook
In this one, I added more mushrooms and celery than the original recipe
called for. This casserole is very good too. Enjoy it also:)

Preheat oven to 325. Prepare a 8" square baking pan with cooking spray; set
aside. In a skillet, over medium heat, cook mushrooms, onions, celery, bell
peppers, and garlic in oil until all is tender. In a mixing bowl, combine
cream cheese, crushed tomatoes, and creole seasoning. Fold in vegetable
mixture, cooked fettucine, and turkey. Pour mixture into prepared pan.
Sprinkle with parmesan cheese. Bake for 30 minutes or until bubbly.

Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

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